Martin Fisher

The AquaLab Pawkit is about as small and inexpensive as they come....~$1,500.00 http://www.aqualab.com/products/water-activity-meters/pawkit/

Something else from the article..... "All pressure cookers reach similar temperatures –approximately 250 F (120 C) at 15psi; but the way they regulate pressure is different." That isn't correct, not all pressure cookers operate at the same psi. Kuhn-Rikon Duromatic manual pg. 61..... "Cooking level 1 (First Ring) Gentle cooking at a low cooking pressure (0.4 bar). Cooking level 2 (Second Ring) Rapid cooking at a high cooking pressure (0.8 bar)." .8 bar is just a bit under 12 psi (11.6 psi) ......that's at sea level....so the Kuhn-Rikon doesn't operate at 1 bar (1 bar = 14.503 psi, usually rounded up to 15psi) as some pressure cookers do.

If you reread the article carefully you'll notice that they RE-COOKED pre-made stock to make the comparison.....why they would do that, I have NO idea....it doesn't make any sense. "I took 4 liters of conventional chicken stock from the restaurant and pressure-cooked half while the other half simmered on the stove. This time, I didn’t use the school’s pressure cooker, I used my own. When I compared the two stocks side by side the pressure cooked one was far browner. I hadn’t thought the pressure cooker would change the color of a pre-made stock. When we tasted them the pressure-cooker won! Finally. I then ran the same test with the school’s pressure cooker and the pressure cooker lost. WTF?" I wouldn't pay too much attention to that article.

I've compared the stock produced by a "non-venting" and a venting pressure cooker operated just below the point of venting...there's no appreciable difference in the two...they're the same. If you really want to capture ALL the flavor, make the stock in sealed canning jars inside a pressure cooker.

ALL pressure cookers vent to some extent.....adjust the heat to just below venting on a standard pressure cooker to minimize venting. The end result is ~ the same. I've used several different brands of pressure cookers (Kuhn-Rikon, Fissler, Presto, Mirro, Hawkins, etc.)...I like Hawkins stainless ....they're a well-built utilitarian cooker....they're proven in that there are literally MILLIONS of them in use in India. I have a 3 liter, 5 liter and 10 liter....all stainless. http://www.bombayelectronics.com/Hawkins_10_Liter_Stainless_Steel_Pressure_Cooker_p/ha_ss10.htm

You may want to look into the Cameron stove-top smokers...they're essentially sealed-up during smoking. http://www.cameronsproducts.com/smokers

I strongly recommend that you take a look at it before considering a purchase. You should be able to, hopefully, find it within a reasonable distance. http://www.worldcat.org/

Get some high quality garlic cloves and make your own dried/granulated...that's what i do for rubs and the like.

It's quickly mixed but the egg does emulsify things a bit and keep the spices suspended for a time.

The probe is inserted and left in. I have the ThermoWorks Therma K and needle probe, it works just fine but doesn't have an alarm like the TW8060 which is very handy.

4 to 5% salt and ample time (among other methods) will control trichinae in hams. Treatment is a requirement. "§ 319.106 “Country Ham,” (b) The product must be treated for the destruction of possible live trichinae in accordance with such methods as may be approved by the Administrator upon request in specific instances and none of the provisions of this standard can be interpreted as discharging trichinae treatment requirements."

In a regular grocery store.

In this area, canning/pickling salt is available...at some groceries...in 25 pound sacks for $5-$6.

Yes, they sure are.

I thought that fans of Cornell Chicken may find this interesting. The current method has evolved a bit from the original. Bulletin No. 862 circa 1953.... http://chla.library.cornell.edu/cgi/t/text/pageviewer-idx?c=chla;cc=chla;rgn=full%20text;idno=7031969_8503_011;didno=7031969_8503_011;view=image;seq=0002;node=7031969_8503_011%3A2.1 Here's the 1981 reprint with a lot of added info.... http://chla.library.cornell.edu/cgi/t/text/pageviewer-idx?c=chla;cc=chla;rgn=full%20text;idno=7031969_8503_015;didno=7031969_8503_015;view=image;seq=0002;node=7031969_8503_015%3A2.1 And the modern short version.... http://ccefm.files.wordpress.com/2011/05/cornell-bbq-sauce.pdf

Shock, numbness and disbelief! I am so very sorry.

Some Ziplocs stay sealed well for an extended period of time and some don't so it's impossible to honestly estimate how long they'll stay sealed.

I've done a lot of experiments with sealing in Ziploc bags.....they're not dependable in terms of staying sealed and some folks consider them quite permeable. If you want to cook-chill foods with confidence....use better bags.

Better yet, cure a country ham that ain't so dang salty.

I have had them and there are others. Seeking flavor rather than heat isn't wimpy......it's a welcome relief for the silly peeing match of seeking and bearing the wrath of the hottest chile peppers. Thankfully some folks are breeding for flavor rather than just crazy heat.

There are and have been mild habaneroes for some time now..... http://www.chilepepperinstitute.org/content/files/Suave.pdf

I wish the madness would stop. Nobody needs weapons-grade chili peppers!!!!!

I have some that are 10" x 13" and 3 mil. I can spare 100 if they'll work.

I serve both. Home cured and smoked. Problem solved!

Bubble wrap or a Ziploc bag(s) that's inflated about an inch thick works fine for an insulating cover.